Investigation of the Lactic Acid Bacteria in Kazak Cheese and Their Contributions to Cheese Fermentation

Kazak cheese is a traditional dairy product fermented by lactic acid bacteria (LAB) in Xinjiang. To investigate the LAB in Kazak cheese and their contributions to cheese fermentation, four representative LAB, Streptococcus thermophilus B8, Lactobacillus helveticus B6, Weissella confusa B14, and Lact...

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Detalles Bibliográficos
Autores principales: Li, Jie, Huang, Qian, Zheng, Xiaochun, Ge, Zhengkai, Lin, Ke, Zhang, Dandan, Chen, Yu, Wang, Bin, Shi, Xuewei
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2020
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7080652/
https://www.ncbi.nlm.nih.gov/pubmed/32226414
http://dx.doi.org/10.3389/fmicb.2020.00228

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7080652/
https://www.ncbi.nlm.nih.gov/pubmed/32226414
http://dx.doi.org/10.3389/fmicb.2020.00228

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